Almond Tofu Fruit Salad-Helen Horton

4 pkg unflavored gelatin

1 c cold water

¾ c sugar

2 c boiling water

2/3 c cold water

2 cups milk

2 t almond extract

Combine gelatin and 1 c cold water in small bowl until gelatin dissolves.  In another bowl combine sugar and boiling water until sugar dissolves.  Add gelatin in to sugar water and combine.  Add last 3 ingredients and mix.  Pour into square container so that it is about ¾ inch deep.  Chill for several hours in the fridge until firm,

 1 lg can pineapple chucks or tidbits with juice

2-3 cans mandarin oranges with juice

5-6 maraschino cherries without juice

2 c cold water with 1/3 c sugar combined to dissolve

1 t almond extract

Cut almond tofu jelly in ¾ inch cubes and put in center or large bowl or punch bowl.  A clear bowl is pretty.  Pour oranges around the jelly to form a border.  Pour pineapple over jelly which will push the jelly out.  It should like a target of color with yellow in the center, white, and then orange.   Add cold sugar water and almond extract and gently mix.  Serves 10-12.